Bengal-Collins-cocktail This beer cocktail takes the traditional collins formula on a run through British Raj with a pit stop in the islands. We used Bell's Two Hearted Ale for our fizzy element, subbed grilled pineapple syrup for the simple, and threw in a citrus swap too. The result is a sweet, quenching, slightly bitter cooler that's refreshing in any sweltering situation.

  • 3/4 ounces gin
  • 1 ounce fresh squeezed white grapefruit juice
  • 1 ounce grilled pineapple syrup
  • 4 ounces India Pale Ale (we prefer Bell's Two Hearted Ale here)

In a shaker with ice add the gin, grapefruit juice, and pineapple syrup. Shake until ice cold, about 15 seconds.

Pour the mixture into a collins glass filled with small ice cubes. Top off with IPA and give it a gentle swirl with a bar spoon to incorporate everything.

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